Mini Caramel Cheesecakes (No-Bake)

Mini Caramel Cheesecakes are the perfect bite-sized treat for any occasion. This no-bake recipe combines a buttery graham cracker crust, creamy cheesecake filling, and a luscious caramel topping. Whether you’re hosting a party or simply indulging in a sweet craving, these mini cheesecakes are sure to impress.

What Are Mini Caramel Cheesecakes?

Mini Caramel Cheesecakes are individual-sized desserts featuring a no-bake cheesecake filling layered over a graham cracker crust and topped with caramel sauce. These cheesecakes require no oven time, making them a convenient and elegant dessert option.

Why You’ll Love This Recipe

• No-bake convenience: No need to turn on the oven.
• Simple ingredients: Uses pantry staples and fresh cream.
• Perfect for any occasion: Great for parties, holidays, or as an everyday treat.
• Customizable: Easily adaptable for different flavors or dietary preferences.

Ingredients

For the Crust:

• 1 cup (120g) graham cracker crumbs
• 4 tbsp (60g) butter, melted
• 2 tbsp (25g) sugar

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• ½ cup (60g) powdered sugar
• 1 tsp vanilla extract
• 1 cup (240ml) heavy cream, whipped

For the Caramel Topping:

• ½ cup (120ml) caramel sauce (store-bought or homemade)
• Pinch of sea salt (optional)

Step-by-Step Instructions

Preparing the Crust

1. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened.
2. Divide the mixture evenly into a 12-cup muffin tin lined with paper liners.
3. Press the crust mixture firmly into the bottom of each liner to form a compact base.

Making the Cheesecake Filling

4. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
5. Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated.

Assembling the Cheesecakes

6. Spoon or pipe the cheesecake filling evenly over the prepared crusts, smoothing the tops with a spatula.

Adding the Caramel Topping

7. Drizzle the caramel sauce generously over the top of each mini cheesecake.
8. If desired, sprinkle a pinch of sea salt on top for a sweet-salty contrast.

Chilling and Serving

9. Place the cheesecakes in the refrigerator and chill for at least 2 hours, or until fully set.
10. Serve directly from the fridge and enjoy!

Serving Suggestions

• Pair with a cup of coffee or tea for a delightful dessert experience.
• Garnish with fresh fruit, like berries or banana slices, for added flavor.
• Add a dollop of whipped cream for an extra creamy touch.

Storing and Freezing

Storage Tips

• Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.

Freezing Instructions

• Freeze individual cheesecakes (without the caramel topping) in a freezer-safe container for up to 2 months.
• Thaw in the refrigerator overnight, then top with caramel before serving.

Recipe Variations

• Gluten-free crust: Substitute gluten-free graham crackers.
• Vegan option: Use dairy-free cream cheese, coconut whipped cream, and vegan caramel sauce.
• Chocolate twist: Add a layer of melted chocolate before the caramel topping.

FAQs

Can I use a different crust base?
Yes! Crushed Oreos or digestive biscuits work wonderfully as substitutes.

What if I don’t have whipped cream?
You can substitute it with whipped topping or make your own by beating heavy cream until stiff peaks form.

Can I make these ahead of time?
Absolutely. These mini cheesecakes can be prepared a day in advance and stored in the fridge until ready to serve.

Mini Caramel Cheesecakes are a delicious, no-bake dessert that’s easy to prepare and perfect for any occasion. With their creamy texture and caramel topping, these little treats are sure to be a hit. Try this recipe and share your thoughts or variations—you’ll love how simple and satisfying they are!

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